Rosemary Pork With Cherry Merlot Sauce

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Rosemary Pork With Cherry Merlot Sauce

Rosemary Pork With Cherry Merlot Sauce
1 1/2 lbs. pork tenderloin
1/2 cup each: Chateau Ste. Michelle Merlot and balsamic vinegar
2 tbsp. olive oil
2 tbsp. fresh rosemary chopped
2 tsp. sea salt
1 tsp. coarse ground black pepper
2 cloves garlic minced
3 cups fresh cherries pitted
1 cup Chateau Ste. Michelle Merlot
1/4 cup each: honey and balsamic vinegar
1 tsp. cornstarch dissolved in water
Freshly ground sea salt and pepper to taste
Prep time: 30 minutes,
Marinate time: several hours or overnight,
Cook time: 1 hour total

Place all rosemary pork ingredients in a gallon-
size resealable bag. Seal bag and turn several
times to mix ingredients; refrigerate several hours
or overnight. Remove pork from bag and discard
marinade. Grill pork over medium heat, turning
occasionally, for about 40 minutes or until it
reaches an internal temperature of 150°F on a
meat thermometer.

Meanwhile, to prepare sauce, stir together
cherries, Merlot, honey and vinegar in a medium
saucepan and bring to a boil. Reduce heat and
simmer, uncovered, for 15 minutes. Stir in
cornstarch mixture and cook for a few minutes
more to thicken. Season to taste with salt and
pepper and serve over sliced cooked pork.

Makes 4 servings.
Wine Suggestion
Chateau Ste. Michelle Merlot - This soft and warm Washington Merlot isn't just tasty in our succulent pork dish – it's tasty with it, too!
Nutritional Information:
630 calories, 53 g protein, 18 g total fat (5 g sat., 0 g trans), 47 g carbohydrate, 1 g fiber, 35 g sugar, 160 mg cholesterol, 1310 mg sodium, 14 points


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This is simple and one of my favorite dishes. I've used canned cherries and it is equally as good. Great crowd pleaser

Comment Number: 5223


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